When your garden gives you lemons, gather your posse and let's make lemon possets.

This three ingredient dessert is equally tangy and sweet and has a wonderful velvety texture perfect for your next garden party.

So to begin our lemon possets, possets or however you want to say it.

Let's start off with 16oz of heavy cream, which is roughly about two cups.

Pour that directly into a sauce pan and I'm going to turn our heat on to medium high.

What we don't want to do is scald that cream.

To our cream, let's pour in a three fourths a cup of granulated sugar.

Now straight up granulated sugar.

You do not want to use sugar in the raw here.

You do not want to use any brown sugar.

So I'm going to give this an ample stir just to kind of stir away any of that sugar.

We want the sugar to dissolve in to the cream because it's going to help thicken it up when we pour it into our containers.

So I'm going to let that hang out.

Meanwhile I'm going to take our lemons and I'm just going to half those right down the middle.

When you're cutting your lemons try to get an even half on each side, because what we're going to do is we're going to fill the interior of this lemon.

So using a slotted spoon, I'm using an old grapefruit spoon today.

And I'm just going to take our spoon and loosen up the flesh of the lemons just like that into a sieve that I have over a bowl.

Now that I've got that loosened up, I'm just going to simply take my hands and kind of pull that away from the flesh.

And it comes out rather nicely.

So there's really not much cleaning up to do after that.

You want to be sure and just leave a really nice thick lemon rind here.

So it becomes a really good vessel for our filling.

I'm going to follow this process with the rest of our lemons.

You need half a cup of lemon juice, which is roughly about four lemons.

So while we're working on our lemons here, our heavy cream and sugar here has just came to a boil.

What I'm going to do is I'm going to reduce that to a simmer.

Just a simmer where it's just ever bubbling ever so slightly.

You're going to want to cook this 3 to 4 minutes and just until it starts to thicken.

Meanwhile it's back to the lemons over here for me.

What's so funny about, possets, possets or however you want to call it?

Of course, you know, my pronunciation has a little Alabama Appalachian in it, but they originated in England of all places.

You would think something called a posset a posset, and especially how fancy they look.

They look very French, but they were actually invented in England in the 14th and 15th centuries.

They were made with milk or cream that was curdled with ale or wine, which I ain't going to argue with a little booze in there.

And then they added and other things like spices and herbs, which also gave the desert medicinal properties also.

It then became a popular dessert for the aristocracy and those that had the money, you know, to afford cream and have somebody to clean out these lemons for them, or I guess, just have lemons in general back then.

So these lemons are really nice and really juicy, but if you want to have maximum juice on your lemons, you can pop them into the microwave for five to 10s, pop them back out of the microwave and they'll have a ton of juice.

And them that'll be perfect for our dessert here.

So now that I've got all of my lemons nice and cleaned out, I'm just going to take my hands here, which were washed yesterday.

So they're pretty clean.

And I'm just going to smush all of the juice that I can out of the lemon's flesh and into this bowl here.

Use a fine mesh sieve and just get all of that juice we can out of the pulp.

We don't want any of that residual pulp or any of the seeds in our juice here, because that's just going to cause problems for us later.

So while that's draining, I'm going to take a zester and I'm going to just zest one whole lemon.

Now, I really love this zest part into this, because that's what's going to give us that really strong lemon flavor that we want to transfer over and to our possets When you're zesting your lemons, just be sure and zest only the outside pretty portion of the rind.

You don't want to get any of that white pith, because white pith is bitter and we do not want that in our desserts.

So that's ample amount of zest there.

I'm going to put our zest and our lemon juice right into this pot I'm going to remove it from the heat.

Look at all that liquid gold.

Going in And give that a good stir.

You can already see when you remove this from the heat that it's already really starting to thicken up, which is really what we want to see.

Of course, you can always just do your spoon test, which is where you take your spoon, run your finger right through it.

You can see that it separates.

So we know that that's going to thicken up nicely.

So once you remove your filling for our pos, possets possets, I've said it different ways throughout this video.

So figure out which way you like best and just call it that.

I'm going to pour that through.

Another fine sieve.

I just want to remove any of the lemon pulp.

And I also want to remove that little bit of zest.

I've let the zest just kind of hang out in this hot filling for a hot minute, just so we can get that really concentrated flavor there.

You don't want to leave the zest into your dessert too, because when you have a smooth, creamy dessert, you don't want to be biting down on that zest.

Set this to the side.

And now comes the fun part.

I love to fill the containers with our filling.

Here.

And when I say containers, I mean our little bitty lemon boats.

So I'm going to take that our bowl and I use a bowl that has a spout.

And what I'm going to do is I'm going to pour our filling just into our lemons there, pour all the way to the top, and we will transfer this to the refrigerator.

And one of my favorite things to keep your lemons from falling over when they're in the fridge is I simply like to use an egg carton.

I cut the egg carton apart with a pair of scissors, and it's the perfect little ledge for them to rest on while they chill in the fridge.

Let's get all these lemons filled up!

So if you don't want to go through the trouble of using the lemon, rinds as the vessel for your posset filling, simply take a coupe glass.

It can be large or small.

This one's a pretty deep glass because I have a lot of hungry friends, and what I'm going to do is I'm just going to barely dip the rim of our glass there, and then I'm just going to stick it, just some sugar.

So like, you're making a margarita and then I'm going to take our filling and just pour that into the coupe glass.

Just like so I'm going to fill these all the way to the top.

I'm at my name is going to be on one of these.

And so now that we have all of our containers filled, let's put those in the fridge for a minimum of four hours.

Cover them loosely with plastic wrap.

So you're having your party a few days later.

You can make these up days in advance.

Just keep them in your fridge.

Keep them away from prying hands and eyes because they won't last long, and these will be ready to go whenever you are.

Now that we are sufficiently set and chilled here on our beautiful dessert, now's the time to garnish up our lemon possets here before we serve them.

I've taken a pairing knife, and I've just made ever the smallest little slivers of citrus there.

I'm going to put those right on our desserts.

I'm also going to top that with just a little bit of a mint leaf, because mint is such a good thing to have in the garden for garnishes.

And I'm also going to add some edible flowers.

So if you have any pansies or violas hanging out in your garden now it's the perfect time to adorn some desserts with those too.

Now, optionally, if you really want to get in depth, you can take a kitchen torch and brulee the top of these, but always skip that step because I simply just can't wait any longer.

Plus, look how pretty they look anyway, so let's dive in!

Lemon possets, a dessert that's almost too pretty to eat, but not.. let's give that a bite there.

I love the texture of this.

It's so simple.

But those simple ingredients have such a flavor punch, from the fresh lemon juice to the fresh lemon zest.

I could literally dive in here and swim in this tiny lemon.

Just live in it.

Actually, that's where I'll be.

Inside this lemon.

You'll definitely want this at your next party.

I'm going to say something in a minute.

I'm just getting this one done.

I can do the two.

But not that.

Hit that thing with a hammer.

Hello?

I'm back.

Oh, my God, this is so good.

Everybody that's in here grab that little bitty spoon.

Wait, wait.

B-roll!

Oh.

How was that pretty good?

I feel like that was actually pretty good.